Tuesday, May 19, 2015

Chilliwack Schmoo Cake gluten free


I guess I was craving a decadent dessert the day Charlotte posted her recipe for Schmoo Torte.  K
Needing it be gluten-free I did some googling research 
and learned that this dessert is truly credited to Winnipeg,Manitoba. 
I can understand that a place that still has snow in May 
might need to be comforted with dessert !  

Since I 'designed' this recipe to be gluten-free I took the liberty to rename my version of Schoo Cake  after my own city ....Chilliwack....   This cake is on my favorite dessert list and judging from the complements from friends and family to whom it was served I will definitely be making it again !

Cake 

  • 10 lg. egg whites 
  • 10 lg egg yolks 
  • 1 1/2 cups white sugar (divided)
  • 2 tsp vanilla 
  • 1/2 tsp cream of tartar 
  • 1/2 cup Julie's Flour Mix 
  • 1/3 cup white rice flour 
  • 1/2 tsp xanthan gum 
  • 1 1/2 tsp baking powder
  • toasted pecans, filling and Caramel Sauce
  1. Beat egg whiltes with the cream of tartar until foamy, then add 1/2 of the sugar beating until stiff peaks form.  Set aside. 
  2. Beat egg yolks with remaining sugar and vanilla until thick and creamy (will take 3-5 minutes) 
  3. Mix dry incredients well and add to egg yoks 
  4. Using a spatula fold egg whites into the batter. (folding some of the mixture into the egg whites first and then adding the mixture into the remaining egg whites helps to mix evenly) 
  5. Spoon batter into a tube pan that has the bottom lined with parchment paper.
  6. Bake for about an hour at 350 degrees. 
  7. Invert to cool 
  8. When completely cooled cut into three layers. Spread filling on layers and reassemble.   Frost cake with remaining filling and decorate with toasted pecans and drizzle with warm Caramel Sauce --
  9. Serve each slice with extra Caramel Sauce !!!!  
Filling 
  1. 3 cups whipping cream 
  2. 3 tsp instant vanilla pudding 
  3. 1/4 cup icing sugar 
Beat whipping cream with pudding powder and icing sugar until stiff 

Caramel Sauce 
  • 3/4 cup butter 
  • 1 1/2 cups brown sugar 
  • 1 cup whipping cream 
  • 1 tsp vanilla 
  1. In saucepan on medium heat melt butter 
  2. Add the sugar and bring to a boiling point
  3. Stir in the whipping cream and vanilla 
  4. Turn heat to low and simmer for about 20 minutes 
  5. Cool sauce (it will thicken more as it cools) and  store in fridge until needed. 
  6. It can be reheated in microwave for serving if desired. 

4 comments:

  1. This looks so yummy! And I love that we have a Chilliwack version of a famous Winnipeg dessert!

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  2. I could devour that cake right about now for night snack...Thanks for posting Julie.

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  3. Umm...I live in Winnipeg and there is no snow here and hasn't been for awhile..

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  4. What a wonderful looking cake and I love the name!

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